● By Lana Granfors
What's Cookin'December 2015
By Lana Granfors
Photo: Kara Stewart
As I stroll down memory lane in my mind, I recall a dessert bar I tried for the first time after a workout at the gym – yes, the gym! It was December, several years ago. One of the girls in our step class surprised us all after a workout with a large tray of Carmelitas. It was her Christmas gift to us, along with the recipe.
Just thinking about them, I knew I needed to share this recipe. I knew exactly what the recipe card looked like, and I finally found the recipe card she gave me all those years ago. I wish I could remember her name to give her credit, but it wasn’t noted on the card.
Consider these for your Christmas party this year. You won’t be disappointed!
Enjoy, and merry Christmas!
Serves: 36 bars
2 cups flour
2 cups quick cooking rolled oats (oatmeal)
1 ½ cups firmly packed brown sugar
1 tsp. soda
½ tsp. salt
1 ¼ cup butter, softened
1 cup semi-sweet chocolate chips
½ cup chopped nuts
1 - 12 oz. jar (1 cup) caramel ice cream topping
3 T flour
STEP 1: Heat the oven to 350 degrees. Grease 9x13- inch pan. Lightly spoon flour into measuring cup and level off. In a large bowl, blend all crust ingredients until crumbly. Press half of the crumbs, about 3 cups, into prepared pan. Reserve the remaining crumbs for topping.
STEP 2: Bake at 350 degrees for 10 minutes.
STEP 3: Sprinkle crust with chocolate chips and nuts. Blend caramel topping and 3 T flour. Drizzle over chocolate and nuts. Sprinkle with reserved crumbs.
STEP 4: Return to the oven and bake an additional 18-22 minutes or until golden brown.
STEP 5: Chill for 1 to 2 hours or until filling is set before cutting.
PREP TIME: 30 minutes
BAKE TIME: 28-32 minutes
TOTAL TIME: 58-62 minutes